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Pasta purists may eye roll at the concept of one-pot pasta, but there are virtues to this straightforward method. See: Dinner in under ten minutes.

Consider these recipes a flexible template for using up seasonal ingredients you have on hand or leftovers you have in the fridge. In your pot you can wilt your favorite leafy greens, toss in a Parmesan rind while the water's boiling, add olives or a fistful of fresh herbs, finish with lemon zest—whatever triggers your imagination. And, soon enough, dinner is served—which means more time for summer plans.

What one-pot pasta variations get you excited? Tell us in the comments.

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for stress-free meal-planning (hint: cook foundational dishes
on the weekend and mix and match ‘em through the week).
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I highly recommend the absorption pasta from Chocolate & Zucchini, by Clotilde Dusoulier. I bought her book for that recipe alone—it was so intriguing—and I've been happy ever since. It's fast and easy but delicious. It uses few ingredients—pasta, zucchini, a little onion and garlic, olive oil, cocoa nibs— so the quality of the ingredients and careful cooking make all of the difference. It's so easy but can feel elevated at the same time. Win, win.